“You don’t just wake up one day and say, ‘I think I’ll open up a restaurant,’ or I think ‘I’ll open up a seafood market.’ It’s a progression,” Pam says. But when Vestavia Hills’ premiere seafood shop opened up for grabs a quick decade later, the couple found themselves at the helm of a new adventure. Kent sold the Birmingham fish market in 2001 to enjoy his own retirement, spent traveling with Pam. By the age of 14, Kent began learning the tricks of the trade, and he eventually inherited the market when his father retired in 1993. In 1956, he was just a toddler when his father took over Birmingham’s oldest seafood business, River Fish Market, situated on the north side of town. Kent’s early immersion in the seafood industry heralded his lifelong fascination and undeniable astuteness in the field. Are the eyes cloudy on the fish? Has the meat started to turn soft? How does the gill smell?” Pam articulates. “It doesn’t even take him two seconds, because he’s done it for so long. Pam likens her husband’s methodical routine to a doctor making a diagnosis, except it takes a well-trained eye-and nose. If it doesn’t pass my husband’s test, then he’ll send it right back. “We look at everything the moment it comes in the door. “We can order something from Hawaii or Alaska and have it in here the next day, it’s that fresh,” says Pam Scott, who owns the market on Highway 31 with her husband, Kent.Įarly each morning Kent, chief quality control inspector and gumbo chef extraordinaire, meticulously examines overnighted shipments to make sure there’s nothing too fishy going on. Every day begins with barren cases of ice, evidencing a good yesterday. Desserts that guests sampled included salted caramel and bacon cheesecake, blueberry basil ice cream and Priester pecan pralines.Snapper Grabbers may be a four-hour drive from the ocean, but you wouldn’t know it from their seafood. Their main courses ranged from hickory-smoked quail and blackened lobster in cream sauce to coconut lamb banh mi. McCown faced off against chef Gary Jones of Root to Tail, chef Jabari Nix from the Uptown Sheraton & Westin Hotel and chef Sean Butler from Five Star Preserve, who was the 2017 champion.
#Snapper grabbers mac#
His menu featured smoked Creole beef brisket, bacon marmalade, crawfish comte, mac and cheese, fresh pea tendrils and bananas Foster bread pudding as dessert. Iron City Chef also featured music, a silent auction and hors d’oeuvres prior to the taste testing.Ĭhef Patrick McCown from Snapper Grabbers Land & Sea took home the Iron Skillet. The event, held on July 14 at Jefferson State Community College’s Culinary and Hospitality Institute, off Valleydale Road in Hoover, featured four local chefs creating a complete menu, which guests got to sample. Snapper Grabbers Land & Sea rose to the top of the competition at the 2018 Iron City Chef. Photo by Sydney Cromwell of 280 Living By Sydney Cromwell Libraries Student Hub Explore Careers About JSCC Clanton – Conference & Performing Arts Center.YLDP – Youth Leadership Development Program.Student Activities, Clubs & Organizations.Bridges to Baccalaureate Degree Program.Manufacturing Skill Standards Council (MSSC).
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